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Description
Delish. I used chicken broth instead of chicken stock, and habanero peppers instead of scotch bonnet because that was what I had on hand. Turned out great…
Recipe found at http://www.caribjournal.com/2013/10/19/the-perfect-jamaican-curry-chicken/# and was created by Nigel Spence:
"Nigel Spence, a Culinary Institute of America alumnus, was born in Kingston, Jamaica. Nigel freelanced at the Television Food Network for three years where he worked with culinary luminaries such as Mario Batali, Bobby Flay and Emeril Lagasse. Chef Spence has appeared twice on Throwdown with Bobby Flay where he emerged the victor in cookoffs against the Food Network star and was featured on CBS when he appeared on Tony’s Table as well as ABC’s Neighborhood Eats, NBC’s The Today Show, Sirius’ Everyday Living with Martha Stewart and TVFN’s Chopped. The acclaimed and New York Times-reviewed Ripe Kitchen and Bar is Mr Spence’s first entrepreneurial endeavour."
Ingredients
- 8 sprigs thyme (hard stems removed)
- 1 Spanish onion (large, roughly chopped)
- 1 bunch scallions (rough chopped)
- 1/4 cup garlic (rough chopped fresh)
- 1 piece ginger (about the size of your thumb)
- 1/2 pepper (scotch bonnet, optional)
- 4 lb. chicken legs (and thighs cut in large chunks, bone-in and skin on)
- 1 Tbsp. ground cumin
- 1/3 cup curry powder
- 3 Tbsp. coconut oil (OR Vegetable oil)
- 1 lb. potatoes (diced, optional)
- ground black pepper
- 1 qt. chicken stock (or water)
Directions
- To make the marinade, combine thyme, onions, scallions, garlic, scotch bonnet pepper and ginger in a food processor or blender. Pulse until all are incorporated, adding a little vegetable oil if necessary to help the process.
- Rub marinade into meat and let it sit for at least 1/2 hour or up to 24 hours.
- Heat a large braising pan over LOW heat and add curry powder and ground cumin. Toast until you smell its aroma, about 1 minute, then add vegetable oil.
NutritionView More
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Calories780Calories from Fat410 |
% DAILY VALUE |
Total Fat46g71% |
Saturated Fat15g75% |
Trans Fat |
Cholesterol255mg85% |
Sodium610mg25% |
Potassium1290mg37% |
Protein63g |
Calories from Fat410 |
% DAILY VALUE |
Total Carbohydrate27g9% |
Dietary Fiber5g20% |
Sugars5g |
Vitamin A15% |
Vitamin C40% |
Calcium10% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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